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Home Cooking 13

Dry Aging Beef, a few Numbers

porker | Feb 14, 201411:46 AM

FWIW...
Rib roasts were on sale for $11.00/kg ($5.00/lb) back in December so I decided to dry age. I did about a dozen such roasts previously, but none longer than 28 days.
I don’t have any fancy rig with climate control, just a clean bar fridge set at 4C (39F). I placed the rib roast in the fridge on a wire rack in a plastic tray and let it sit. This was on December 29.
I carved it today (47 days later) and here are some of the numbers;

It was originally 6.48kg (14.3lb)
Today it was 5.10kg (11.2lb).
This is a moisture loss of 1.38kg (3.0lb), or 22% weight loss.

As a whole the roast originally cost $71.28 ($CDN, but I will forego the $USD conversion...)
As dry aged, it cost $71.28 for 5.1kg or $13.98/kg ($6.35/lb)

I first removed the ribs, then the skanky, dried outside layer.
The dry ribs weighed 1.14kg (2.5lb)
The dry scraps weighed 1.23kg (2.7lb)

The remaining usable roast weighed 2.73kg (6.0lb).
Note I will get *some* use out of the ribs after removing the silverskin and trimming the exterior, but it isn’t very much.

New cost per weight $71.28 per 2.73kg = $26.11/kg (or $11.87/lb).
Note this is still a good price for dry-aged, boneless rib-eye, but is due to the low starting price (sale). However, its basically a 240% increase over the original cost. Admittedly, going from on-the-bone to boneless is a BIG part of this increase.

I cut the roast into about 11 pieces (about 250g or a tad over 1/2 a pound).

Is it worth it?
It depends. When I buy rib roast on sale, its a crap shoot. Sometimes the meat turns out just like you’d expect a great dry-aged steak; nutty, tender, unctuous. Sometimes it was just meh as you’d expect from a run-of-the-mill supermarket steak.

So I’m thinking if you start with a great roast, you’ll make a great dry-aged steak. Start with a mediocre roast, well, you guessed it. Just that I’m too cheap to spend the big bucks on dry-aging...

Dry-aging ain't rocket science. The biggest problem many people would have is to find enough space in the fridge to leave the meat un-touched and un-disturbed.

Note the photos don't really show just how blackened and tough the exterior became.

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